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Fish Florentine

'Florentine' usually means a recipe that includes spinach. Here it is used as a savory filling for delicate fish fillets.

Serves 4
Ready in 45 mins
Prep time 25 mins
Cooking time 20 mins
141 calories per serving


> 1 tablespoon olive oil
> 1/4 cup chopped onion
> 1 clove garlic, crushed
> 1 cup fresh spinach leaves, chopped
> 4 (4 oz) fish fillets such as trout, flounder, or tilapia
> 1/2 teaspoon paprika
> 1 teaspoon parsley
> 1 tablespoon all purpose flour
> 1/2 cup fat-free half and half
> 1 tablespoon green onion, finely chopped
> 1/4 teaspoon dried tarragon
> freshly ground black pepper


Heat oil in a small skillet over medium heat. Add onion and garlic and saute until lightly browned. Reduce heat, add spinach and cook briefly until just wilted.
Divide spinach mixture among 4 fish fillets and spread evenly over each. Roll up and place in a lightly oiled baking pan, seam side down. Sprinkle each roll with paprika and parsley.
Bake at 375°F for 15–20 minutes or until fish is opaque and flakes easily.
In a small skillet, whisk together flour and half-and-half. Heat over medium heat and continue whisking until mixture thickens. Stir in green onion and tarragon and season with pepper to taste. Pour sauce over baked fish fillets.

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